Cut the spaghetti squash into chunks (removing the outer skin and the seeds).

Place the apple chunks and the spaghetti squash chunks into the pot, and cook until the squash is very tender.

Use an immersion blender to puree the squash and apple. (If you don't have an immersion blender, then just remove the squash and apple pieces and puree in a blender or food processor and then pour back into the pot.)

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I used spaghetti squash in chicken vegetable soup, but I think I like your idea better. We love soups in the winter and having a pureed soup is even better. I have spaghetti squash already baked in the fridge that I can use in the soup and follow your recipe. I have no doubt with the flavor of those seasonings, the soup will be amazing! Thanks for sharing.

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